Blue Ribbon Coffee Cake Farmhouse Style In The Midwest Recipes

BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!

Steps:

• Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
• In a small bowl, mix Streusel Ingredients; set aside.
• In medium bowl, mix Dry Cake Ingredients; set aside.
• In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
• Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
• Bake for 45-50 minutes (wooden pick comes out clean).
• Cool in pan for 10 minutes; invert onto serving plate.
• Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).

BLUE RIBBON BLUEBERRY COFFEE CAKE

Steps:

• 1. In a mixing bowl beat egg and sugar until thick.
• 2. In a separate bowl combine flour, baking powder, and salt.
• 3. Alternately add flour and milk to the egg mixture. Beat after each addition until blended.
• 4. Stir in melted butter.
• 5. Fold in blueberries.
• 6. Pour batter into a greased and floured 8-inch square baking pan. Sprinkle with 2 tablespoons of sugar.
• 7. Cover and refrigerate overnight.
• 8. Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched.
• 9. While still hot, brush the top with the remaining butter. Cool before cutting.
• 10. *** NOTE *** When making muffins with this recipe I bake them about 18-20 minutes. Check oven to be sure that they spring back before removing.